Spanish Rice
Simple Recipes Mexican Fasting Recipes Side Dishes Rice
Although it's called "Spanish rice," it's not traditional from Spain at all, but from South American countries, especially Mexico, where it's served as a side dish with any meal alongside another popular side: frijoles refritos (a type of mashed beans). It's a dry rice, similar to paella and opposite to Italian risotto. The main characteristic is toasting the rice until it becomes golden.
Ingredients
350g long grain rice
30ml oil
1 large onion
1 bell pepper
3 cloves garlic
250g canned or fresh tomatoes
650ml water or chicken broth
salt, pepper
chili (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon oregano
How to prepare spanish rice
- Toast the rice in oil until it becomes golden, about 10 minutes.
- Add the finely chopped onion and the bell pepper cut into thin strips and sauté for another 5 minutes.
- Add the tomatoes crushed with a fork - if using fresh tomatoes, peel them and blend them in a blender. Add the crushed garlic and sauté for 1 more minute.
- Add the water or chicken broth and season with approximately 2 teaspoons salt, pepper, chili to taste, cumin if desired, and oregano.
- Bring everything to a boil, then turn the heat to low, put the lid on and simmer for approximately 15 minutes, until the rice absorbs all the liquid. If after this time the rice isn't done, add a little more water and continue cooking.
Toast the rice
Add the onion and pepper
Add the tomatoes and garlic
Add water and season
Spanish Rice
